12+ Pasta With Scallops Recipes Creamy And Delicious

There’s something about a Friday evening, when you’re winding down after a long week, that makes creamy pasta with scallops one of those meals you crave. For me, discovering new twists on pasta with scallops recipes always takes me straight back to the time my neighbor dropped by unexpectedly and we threw together a last-minute, luscious linguine with butter-poached scallops and cream. The house filled with the scent of garlic, the kitchen counter dotted with Parmesan shavings—and suddenly, dinner felt special. That’s the magic of a creamy, seafood-laced pasta dish: a little luxury that’s simple enough for home cooking, but impressive enough to gather folks around the table. This collection of 12+ Pasta With Scallops Recipes Creamy And Delicious brings all that comfort and possibility together for you.

1. Classic Creamy Scallop Linguine

Why You’ll Love It:

This is the effortless weeknight recipe that always gets rave reviews—mild, tender scallops in a velvety garlic cream sauce tossed with al dente linguine. It’s ideal for date night or a cozy dinner when you want something a step up from your usual pasta, but none of the stress.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

• 12 ounces linguine
• 1 pound sea scallops, patted dry
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• Zest and juice of 1 lemon
• Salt and freshly ground black pepper
• 2 tablespoons chopped fresh parsley

How to Make It:

1. Cook linguine in salted water until just al dente. Drain and reserve 1/2 cup cooking water.
2. While pasta cooks, pat scallops dry. Heat butter and 1 tablespoon olive oil in a large skillet over medium-high. Sear scallops on both sides, until golden and just cooked through—about 2 minutes per side. Remove and set aside.
3. In the same pan, lower heat, add more oil, and sauté garlic until fragrant. Pour in heavy cream and simmer 2-3 minutes.
4. Whisk in Parmesan, lemon zest, and juice. Season with salt and pepper.
5. Add drained pasta to sauce, tossing to coat. Use reserved water if needed for desired sauce consistency.
6. Nestle scallops back in, sprinkle with parsley, and serve immediately.

Optional Enhancers (choose 1–2):

Best Pairings: Garlic bread, a crisp Caesar salad, and roasted asparagus.

2. Creamy Scallop and Spinach Fettuccine

Why You’ll Love It:

This is the perfect “spring feels fancy” kind of meal. The addition of fresh spinach brings color and helps balance the richness of the cream sauce, all mingling with sweet, delicate scallops. Even my spinach-skeptic partner comes running for seconds.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

• 12 ounces fettuccine
• 1 pound sea scallops
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 cups fresh baby spinach
• 2 garlic cloves, minced
• 1 1/4 cups heavy cream
• 1/3 cup grated Parmesan
• Salt and black pepper
• Pinch of nutmeg

How to Make It:

1. Cook fettuccine in salted water to al dente. Drain and set aside.
2. Heat butter and oil in a pan. Sear scallops 2 minutes each side, remove, and keep warm.
3. Add garlic to pan, then cream, whisking until steaming. Stir in nutmeg, salt, and pepper.
4. Toss in spinach and let wilt, then fold in cooked pasta.
5. Finish with Parmesan and return scallops atop pasta.

Flavor Boost: A sprinkle of lemon zest or red pepper flakes over the top amps up freshness.

3. Scallop Alfredo Pasta Bake

Why You’ll Love It:

This is a crowd-pleasing baked version—the kind you can prep ahead. The creamy Alfredo envelops pasta and scallops, then it’s all baked under a golden, cheesy crust. Perfect for feeding friends or family while you enjoy a glass of wine.

Serving size: Serves 6

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients Needed:

• 1 pound penne or rigatoni
• 1 pound sea scallops
• 3 tablespoons butter
• 2 cups heavy cream
• 1 cup grated mozzarella
• 3/4 cup grated Parmesan
• 2 cloves garlic, minced
• Salt and black pepper
• 1/4 cup chopped parsley

How to Make It:

1. Cook pasta in salted water until al dente; drain and set aside.
2. Melt butter in a skillet, sauté garlic, then pour in cream. Simmer until slightly thickened.
3. Stir in cheeses, salt, and pepper.
4. Mix in pasta, then the scallops (cut large ones if needed).
5. Pour into a buttered baking dish. Sprinkle with extra Parmesan and parsley.
6. Bake at 375°F 20–25 minutes until bubbly and golden.

Meal Prep Tip: Assemble up to a day ahead, keep chilled, and bake when ready.

4. Lemon Cream Scallop Tagliatelle

Why You’ll Love It:

If you want something bright, this one’s for you. The creamy sauce is cut with both lemon juice and zest, so it tastes lighter than you’d expect. It’s a favorite for a quick dinner that feels like summer.

Serving size: Serves 2

Prep Time: 12 minutes

Cook Time: 15 minutes

Total Time: 27 minutes

Ingredients Needed:

• 8 ounces tagliatelle
• 3/4 pound sea scallops
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3/4 cup heavy cream
• Zest and juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1/4 cup grated Parmesan
• Salt and pepper
• Chopped parsley

How to Make It:

1. Cook tagliatelle to al dente; drain and reserve some pasta water.
2. While pasta cooks, sear scallops in oil and butter 2–3 minutes per side; set aside.
3. Add cream and lemon zest/juice to skillet; gently simmer, season, and stir in Dijon and Parmesan.
4. Add cooked pasta; toss to coat, loosening with pasta water as needed.
5. Plate and top with scallops, parsley, and more zest.

Personal Note: My sister requests this one for her birthday every year—the lemon keeps it extra fresh.

5. Creamy Cajun Scallop Pasta

Why You’ll Love It:

It’s creamy with a kick. The Cajun spices bring just the right amount of heat and color, and the scallops soak up every bit of flavor. Great for a “let’s spice it up” night that’s still company-worthy.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

• 12 ounces spaghetti
• 1 pound sea scallops
• 2 teaspoons Cajun seasoning
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/3 cup grated Parmesan
• 1 teaspoon smoked paprika
• Salt and pepper
• 2–3 green onions, chopped
• Pinch of red pepper flakes

How to Make It:

1. Cook spaghetti in salted water until al dente.
2. Toss scallops in Cajun seasoning. Heat oil/butter, sear scallops 2–3 minutes per side; remove.
3. Lower heat, add cream and milk, simmer, add cheese, paprika, salt, and pepper.
4. Add pasta to sauce, toss to coat.
5. Serve topped with scallops, sprinkle with green onion and red pepper flakes.

Swap This With That: Use shrimp or chicken instead of scallops for a twist.

6. Scallop Carbonara With Cream

Why You’ll Love It:

A luxurious take on carbonara, creamy and rich with crispy pancetta and just-cooked scallops. It’s a feel-good, all-in-one meal—perfect for a romantic dinner at home or when you just want to treat yourself.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients Needed:

• 12 ounces spaghetti or bucatini
• 1 pound sea scallops
• 4 ounces pancetta, diced
• 1 tablespoon olive oil
• 1 cup heavy cream
• 2 egg yolks
• 1/2 cup grated Parmesan
• Salt and pepper
• Fresh basil for garnish

How to Make It:

1. Cook pasta to al dente, reserve 1/2 cup cooking water.
2. Sauté pancetta in large skillet until crispy; remove and set aside.
3. Sear scallops until browned, remove and keep warm.
4. Whisk cream, egg yolks, and Parmesan in a bowl.
5. Add drained pasta to skillet, then pour in cream/yolk mixture and toss vigorously.
6. Stir in reserved pasta water, pancetta, and season. Top with scallops and basil.

Common Mistake to Avoid: Don’t scramble the eggs—work off the heat when adding the sauce.

7. Pappardelle With Creamy Scallop & Pea Sauce

Why You’ll Love It:

Soft ribbons of pappardelle soak up a dreamy, cream-based sauce dotted with sweet green peas and tender scallops. It’s springy, pretty, and comes together quickly with minimum chopping.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Ingredients Needed:

• 12 ounces pappardelle
• 1 pound sea scallops
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 cup heavy cream
• 1 cup frozen green peas
• 1/2 cup grated Parmesan
• Salt, pepper
• 1 tablespoon chopped fresh mint or parsley

How to Make It:

1. Cook pappardelle in salted water until al dente.
2. Sear scallops in oil/butter until golden, transfer to plate.
3. Add cream to pan, simmer, stir in peas and cheese until warmed through.
4. Toss cooked pasta in cream sauce, season. Top with scallops and herbs.

Flavor Boost: Fresh mint or a squeeze of lemon over the top adds brightness.

8. Tuscan Creamy Scallop Pasta

Why You’ll Love It:

This one brings sun-dried tomatoes and baby spinach to the creamy mix, with a hint of Italian herbs. It’s vibrant and feels like dinner at a little trattoria, but way easier than it looks.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Ingredients Needed:

• 12 ounces penne
• 1 pound sea scallops
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/4 cup grated Parmesan
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups baby spinach
• 1 teaspoon Italian seasoning
• Salt and black pepper
• Fresh basil for garnish

How to Make It:

1. Cook penne to al dente.
2. Sear scallops in oil/butter, set aside. Sauté garlic.
3. Add cream, cheese, sun-dried tomatoes, spinach, and Italian herbs to pan, cook until thickened.
4. Fold in pasta and toss to coat. Top with scallops and basil.

Best Pairings: Garlic knots and a simple mixed green salad.

9. Creamy Scallop & Mushroom Pasta

Why You’ll Love It:

Earthy mushrooms pair perfectly with sweet scallops for this “umami bomb” dinner. The creamy sauce brings it all together for a balanced, warming meal—great on chilly nights.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients Needed:

• 12 ounces farfalle
• 1 pound sea scallops
• 1 tablespoon olive oil
• 2 tablespoons butter
• 8 ounces cremini or button mushrooms, sliced
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• 2 tablespoons chopped parsley
• Salt and black pepper

How to Make It:

1. Cook farfalle to al dente.
2. Sear mushrooms in oil/butter until golden; remove and set aside.
3. Sear scallops 2–3 minutes each side; remove.
4. Sauté garlic, then add cream and Parmesan, letting thicken.
5. Toss pasta, mushrooms, and sauce together. Top with scallops and sprinkle parsley.

Flavor Boost: Add a splash of white wine to deglaze the pan after sautéing mushrooms.

10. Herbed Creamy Scallop & Lemon Ziti

Why You’ll Love It:

Packed with zesty lemon and fresh herbs, this dish feels both creamy and light. It’s simple enough for an easy dinner, but feels a bit dressy for company too.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

• 12 ounces ziti
• 1 pound sea scallops
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 cup heavy cream
• 1/3 cup grated Parmesan
• 2 tablespoons chopped dill
• 2 tablespoons chopped chives
• Zest of 1 lemon
• Salt and pepper

How to Make It:

1. Cook ziti to al dente and drain.
2. Sear scallops in oil/butter, remove and keep warm.
3. In same pan, add cream, Parmesan, lemon zest, and herbs. Simmer until slightly thick.
4. Toss cooked pasta in cream sauce, add scallops on top, sprinkle extra herbs.

Budget-Friendly Tip: Use bay scallops for a more affordable version—they cook even faster.

11. Creamy Tomato Basil Scallop Pasta

Why You’ll Love It:

Tomato and basil add a mellow, sweet acidity to balance out the creaminess of the sauce and scallops. This is my pick for when summer tomatoes are at their best—fresh and juicy.

Serving size: Serves 4

Prep Time: 12 minutes

Cook Time: 18 minutes

Total Time: 30 minutes

Ingredients Needed:

• 12 ounces fettuccine
• 1 pound sea scallops
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup crushed tomatoes
• 3/4 cup heavy cream
• 1/3 cup grated Parmesan
• 1/2 cup cherry tomatoes, halved
• 1/3 cup chopped fresh basil
• Salt and pepper

How to Make It:

1. Cook fettuccine; drain and set aside.
2. Sear scallops in butter, set aside.
3. Add garlic, crushed tomatoes to pan, cook 2 minutes. Pour in cream, simmer 3 minutes.
4. Mix in Parmesan and season. Toss cooked pasta, add cherry tomatoes.
5. Top with scallops and basil.

Serving Idea: Serve with a big wedge of focaccia or grilled sourdough.

12. Scallop & Bacon Cream Pasta

Why You’ll Love It:

Bacon and scallops are the ultimate surf and turf duo. The crispy bacon bits add smokiness to the creamy sauce, making this a favorite on cool nights or for those who love a little indulgence.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

• 12 ounces spaghetti
• 1 pound sea scallops
• 4 slices bacon, chopped
• 2 tablespoons butter
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• Salt and pepper
• 2 tablespoons chopped parsley

How to Make It:

1. Cook spaghetti and drain.
2. Cook bacon until crisp, remove and set aside.
3. Sear scallops in butter in same pan; remove.
4. Add cream to pan; simmer, then stir in Parmesan and half the bacon.
5. Toss pasta in sauce, season. Top with scallops, parsley, and remaining bacon.

Meal Prep Tip: Dice and cook the bacon ahead, store in fridge, and reheat with the pasta.

13. Creamy Scallop Pesto Pasta

Why You’ll Love It:

A little pesto melts into the cream, making everything fragrant and extra delicious. It’s an easy way to use up a jar of pesto and make things feel gourmet with only a handful of ingredients.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients Needed:

• 12 ounces fusilli
• 1 pound sea scallops
• 2 tablespoons olive oil
• 1 cup heavy cream
• 1/4 cup basil pesto
• 1/4 cup grated Parmesan
• 2 tablespoons pine nuts
• Fresh basil for garnish
• Salt and pepper

How to Make It:

1. Cook fusilli to al dente and drain.
2. Sear scallops in olive oil, remove and keep warm.
3. Add cream, pesto, and Parmesan to pan, heat and stir to combine.
4. Toss pasta in sauce; season. Top with scallops, pine nuts, and basil.

Swap This With That: You can swap in shrimp or chicken if you don’t have scallops handy.

14. Scallop & Smoked Salmon Cream Pasta

Why You’ll Love It:

For a showstopper that tastes restaurant-level, this recipe brings together scallops and silky smoked salmon in a white wine cream sauce. It’s impressive enough for special occasions, but takes less than 40 minutes.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

• 12 ounces linguine
• 1 pound sea scallops
• 3 ounces smoked salmon, sliced
• 2 tablespoons butter
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/3 cup grated Parmesan
• Salt and pepper
• 2 tablespoons chopped dill
• Zest of 1 lemon

How to Make It:

1. Cook linguine and set aside.
2. Sear scallops in butter until golden, remove and keep warm.
3. Deglaze pan with wine; simmer until reduced by half.
4. Add cream, Parmesan, salt, and pepper; reduce slightly.
5. Toss cooked pasta with sauce and add in smoked salmon strips.
6. Top with scallops, dill, and lemon zest.

Flavor Boost: A teaspoon of capers stirred into the sauce adds a tangy hit.

FAQ

Can I use frozen scallops for creamy scallop pasta recipes?

Yes, just make sure to thaw them fully and pat dry before searing. You’ll still get a nice golden crust and sweet flavor.

Do I have to use heavy cream, or can I substitute something lighter?

You can use half-and-half or whole milk, but the sauce will be a bit less luxurious and thick. For dairy-free, try coconut cream or a splash of oat milk paired with plenty of Parmesan for richness.

How do I know when the scallops are cooked perfectly?

Scallops cook very quickly—about 2–3 minutes per side. They should be opaque and just firm enough to the touch, but not rubbery. Overcooked scallops become tough, so watch them carefully.

What’s the best way to reheat creamy pasta with scallops?

Gently reheat in a skillet over low heat with a splash of milk or cream, stirring frequently. Try to remove scallops before reheating and add them back just to warm through so they don’t get overcooked.

Conclusion

There’s something undeniably comforting—and maybe even a little bit special—about making creamy pasta with scallops at home. Each of these recipes offers a little twist, so there’s always something new to try, whether you’re after the zesty brightness of lemon, the earthy depth of mushrooms, or the smoky richness of bacon and salmon. When you gather a few favorite pantry staples and a pound of scallops, dinners like these show that you don’t need a fancy kitchen or restaurant training to whip up a dish that feels luxurious and inviting. Trust your taste, savor the process, and remember that creamy and delicious is always within reach—just a pot of pasta away.